Zenique Café Brew Guides | Antigua, Guatemala
In partnership with Zenique Café & Mesón Panza Verde
Level 1
Brew Guides
Brew Guides
All recipes use coffee from Finca Santa Clara
These brew guides were developed by the Canadian Barista Institute in partnership with Zenique Café at Mesón Panza Verde in Antigua, Guatemala. Designed as a practical reference for café staff, they're equally at home in any boutique hotel, restaurant, or café where quality and consistency matter.
French Press
Level 1
20 gCoffee
300 mlWater
94°CTemp
1
Preheat the French press.
2
Start the kettle and heat 300 ml of water to 94°C.
3
Grind 20 g of coffee — larger grind size than AeroPress, V60, and Chemex.
4
Dump the preheated water from the French press.
5
Start the 4 min timer and add the 94°C water, then the 20 g of ground coffee. Stir 5 times immediately.
6
Wait 4 minutes. ⏱ 4:00
7
Plunge all the way to the bottom and serve.
34 gCoffee
500 mlWater
94°CTemp
1
Preheat the French press.
2
Start the kettle and heat 500 ml of water to 94°C.
3
Grind 34 g of coffee — larger grind size than AeroPress, V60, and Chemex.
4
Dump the preheated water from the French press.
5
Start the 4 min timer and add the 94°C water, then the 34 g of ground coffee. Stir 5 times immediately.
6
Wait 4 minutes. ⏱ 4:00
7
Plunge all the way to the bottom and serve.
AeroPress
Level 1
20 gCoffee
300 mlWater
94°CTemp
1
Place the filter holder with the paper filter in the AeroPress, then position it on top of the cup, filter facing down (standard position, not inverted). Preheat the AeroPress and prewet the paper filter.
2
Start the kettle and heat water to 94°C.
3
Grind 20 g of coffee — same grind size as V60 and Chemex.
4
Dump the preheated water out.
5
Add the coffee and start the 2 min timer.
6
Pour 300 ml of water. Don't worry if coffee drips into the cup.
7
Stir 5 times, then insert the plunger at the top and push down slightly to create a vacuum — this stops the coffee from dripping (infusion).
8
After 2 minutes, press the plunger down and serve. ⏱ 2:00
Chemex
Level 1
20 gCoffee
300 mlWater
94°CTemp
1
Preheat the Chemex and prewet the paper filter.
2
Start the kettle and heat water to 94°C.
3
Grind 20 g of coffee — same grind size as V60 and AeroPress.
4
Dump the water out after grinding the coffee.
5
Add coffee to the Chemex and start the timer.
6
0:00 — Pour 60 ml of 94°C water in circles, making sure all grounds are evenly saturated.
7
1:00 — Pour 94°C water until the scale reads 180 ml (+120 ml), same circular motion.
8
2:00 — Pour water until the scale reads 300 ml (+120 ml), same circular motion.
9
Remove the filter at around 4:00 and serve.
34 gCoffee
500 mlWater
94°CTemp
1
Preheat the Chemex and prewet the paper filter.
2
Start the kettle and heat water to 94°C.
3
Grind 34 g of coffee — same grind size as V60 and AeroPress.
4
Dump the water out after grinding the coffee.
5
Add coffee to the Chemex and start the timer.
6
0:00 — Pour 100 ml of 94°C water in circles, making sure all grounds are evenly saturated.
7
1:00 — Pour 94°C water until the scale reads 300 ml (+200 ml), same circular motion.
8
2:00 — Pour water until the scale reads 500 ml (+200 ml), same circular motion.
9
Remove the filter at around 4:00 and serve.
V60 Pour Over
Level 1
20 gCoffee
300 mlWater
94°CTemp
1
Preheat the carafe and prewet the paper filter with the V60.
2
Start the kettle and heat water to 94°C.
3
Grind 20 g of coffee — same grind size as Chemex and AeroPress.
4
Dump the water out after grinding the coffee.
5
Add coffee and start the timer.
6
0:00 — Pour 60 ml of water in circles.
7
Agitate with a circular motion to evenly saturate the coffee.
8
1:00 — Pour water until the scale reads 180 ml (+120 ml), agitate with the same circular motion.
9
2:00 — Pour water until the scale reads 300 ml (+120 ml). Agitate with a circular motion and give two taps down to level the coffee bed.
10
Remove the dripper at around 3:30–4:00 and serve.
34 gCoffee
500 mlWater
94°CTemp
1
Preheat the carafe and prewet the paper filter with the V60.
2
Start the kettle and heat water to 94°C.
3
Grind 34 g of coffee — same grind size as Chemex and AeroPress.
4
Dump the water out after grinding the coffee.
5
Add coffee and start the timer.
6
0:00 — Pour 100 ml of water in circles.
7
Agitate with a circular motion to evenly saturate the coffee.
8
1:00 — Pour water until the scale reads 300 ml (+200 ml), agitate with the same circular motion.
9
2:00 — Pour water until the scale reads 500 ml (+200 ml). Agitate with a circular motion and give two taps down to level the coffee bed.
10
Remove the dripper at around 3:30–4:00 and serve.
Troubleshooting
Level 1
Too Bitter — sign of over-extraction
Change one variable at a time: 1. Shorten brew time · 2. Increase dry dose · 3. Grind coarser · 4. Lower water temperature
Too Sour — sign of under-extraction
Change one variable at a time: 1. Lengthen brew time · 2. Decrease dry dose · 3. Grind finer · 4. Raise water temperature
Too Weak
Change one variable at a time: 1. Increase dry dose · 2. Grind finer · 3. Slow down pouring time intervals
Too Strong
Change one variable at a time: 1. Decrease dry dose · 2. Shorten brew time · 3. Grind coarser
Flow Too Slow
Change one variable at a time: 1. Decrease dry dose · 2. Adjust to a coarser grind
Flow Too Fast
Change one variable at a time: 1. Increase coffee dose · 2. Adjust to a finer grind
© Canadian Barista Institute
© Canadian Barista Institute. All rights reserved. Content on this page, including recipes, methodology, and training materials, is the intellectual property of the Canadian Barista Institute and may not be reproduced, distributed, or used for commercial purposes without written permission.
© Canadian Barista Institute. All rights reserved. Content on this page, including recipes, methodology, and training materials, is the intellectual property of the Canadian Barista Institute and may not be reproduced, distributed, or used for commercial purposes without written permission.
